SHOPPING LIST: Cooking Skills: Sauces 1, Chapter 4 (Gravy)

Gravy granules (beef), soy sauce, redcurrant jelly or jam, Dijon mustard, thyme, plain flour, low-salt beef, chicken and vegetable stock, onions, butter, brown sugar, balsamic or malt vinegar, mushrooms, garlic, tomato purée, sunflower or rapeseed oil, a roasting tin from a roast, a whisk and a sieve.

Gravy from granules, upgraded (4 portions)
[ ] 4 tbsp beef gravy granules (check the pack)
[ ] 400 ml boiling water
[ ] 1 tsp soy sauce
[ ] 1 tsp redcurrant jelly or jam
[ ] 1 tsp Dijon mustard
[ ] 1 sprig of thyme

Gravy from the roasting tin (4 portions)
[ ] 2 tbsp fat and juices from the roasting tin
[ ] 2 tbsp plain flour
[ ] 500 ml hot low-salt stock or vegetable water
[ ] 1 tsp Dijon mustard or soy sauce
[ ] 1 pinch flaked sea salt
[ ] 1 pinch black pepper

Onion gravy (4 portions)
[ ] 3 onions, thinly sliced
[ ] 1 tbsp sunflower or rapeseed oil
[ ] 15 g butter
[ ] 1 tsp brown sugar
[ ] 2 tbsp plain flour
[ ] 500 ml hot low-salt beef stock
[ ] 1 tsp balsamic or malt vinegar
[ ] 2 sprigs of thyme

A vegetarian mushroom gravy (4 portions)
[ ] 2 tbsp sunflower or rapeseed oil
[ ] 1 onion, finely chopped
[ ] 250 g mushrooms, finely chopped
[ ] 2 garlic cloves, crushed
[ ] 2 tbsp plain flour
[ ] 1 tsp tomato purée
[ ] 500 ml hot low-salt vegetable stock
[ ] 1 tbsp soy sauce
[ ] 1 sprig of thyme

For the experiments
[ ] Extra stock (about 300 ml)
[ ] Cornflour
[ ] A stock cube (for the experiment)